Thursday, December 15, 2011

Pickled Eggs with Sausage. Yum.

These pickled eggs with sausage are delicious and super easy to make. You can tweak the recipe pretty much any way you want. Last night I used jalapeno sausage and added lots of Louisiana Hot Sauce and red pepper flakes.  I hope they turn out super hot and spicy!  The following recipe is not spicy but still really delicious and flavorful.
A gallon of pickled goodness!

A few notes:
  • The longer you leave them refrigerated before serving them, the stronger their flavor will be.  I recommend at least a week.
  • You can use 3 cups of white vinegar instead of the combination of the three if that's all you have on hand. I like to use all three just to add a little color and flavor.
  • This recipe makes enough pickling brine for a gallon jar or 3 quart jars. 
  • Even though you are going to use sausage that is smoked and therefore already fully cooked, it's a good idea to slice the sausage and boil it for a couple of minutes to get the grease out.  Otherwise you will end up with quite a lot of grease floating in globs in the top of your jar.  Yuck!
  • I will be including tips for cooking and peeling boiled eggs in a separate post, just in case you have struggled with this like I have and don't want to end up throwing pitted, messed up boiled eggs across the room and bouncing them off the wall in a Duree Fit.


INGREDIENTS:
Ball Pickling Spice

18 boiled eggs, peeled
1 large onion, chopped into large pieces
1 "rope" length link or 4 bun length links fully cooked sausage of your choice, sliced
3 cloves of garlic, peeled and left whole
2 cloves of garlic, chopped
2 1/2 cups distilled white vinegar
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
3 cups water
2 Tbsp pickling spice
3 bay leaves

Pickling brine.  Smells delicious.
INSTRUCTIONS:
Layer peeled eggs, sausage slices, whole garlic cloves, and onion in 3 quart jars or one gallon jar.  In a medium sauce pan, combine vinegar, water, and pickling spice. Bring to a boil and add chopped garlic and bay leaves.  Remove from heat and pour hot mixture into jar(s). Seal and refrigerate for 5 days to 2 weeks before serving.  ENJOY!!

2 comments:

  1. Just got handed a dozen fresh farm eggs and plan to make this tonight. My sons and I will be enjoying this in the "Confederate Camp" at the 150th anniversary of the Battle of Mansfiled, Louisiana in a week and a half. Can't wait!

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  2. Just used this recipe, added a few red chili peppers and banana peppers..... can't wait for them to be ready, they look great.

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